Mexican Chicken Casserole

Casseroles are a great way to stretch a meal into a couple of days. I won't be around tomorrow night to cook supper, so I made this casserole tonight so my man won't be without supper tomorrow. The original recipe calls for 2 cans of the diced green chiles, but I accidentally grabbed a can of diced green chiles and a can of diced jalapenos. It was spicier that I prefer, but I knew Aubrey would be happy about the spicy addition. All in all, I think this was a good recipe. The flavors are rich, and it makes you feel like you're eating a thousand calories. But the good news is that you're not.

Ingredients:
1 cup fat free, less sodium chicken broth
2 (4.5-ounce) cans chopped green chiles, divided
1 3/4 pounds skinned, boned chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4-ounces) shredded Monterey Jack cheese
1/4 cup (2-ounces) light cream cheese
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
1/2 cup (2-ounces) shredded reduced fat extra sharp cheddar cheese
1 ounce tortilla chips, crushed (about 6 chips)

Directions:
Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.

Preheat oven to 350-degrees.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; saute 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350-degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
Yield: 8 servings (serving size: 1 cup)

Nutritional Info (per serving): 369 calories; 11.4g fat; 2.4mg iron; 79mg cholesterol; 360mg calcium; 31.3g carbohydrate; 479mg sodium; 35.6g protein; 3g fiber

Source: Cooking Light